• STEP 1

    Heat oven to 200C/180C fan/gas 6 and butter a 12-hole madeleine tin or a 24-hole mini madeleine tin. In a small pan, heat the butter over a medium heat until frothy and golden with a nutty aroma. Leave to cool.

  • STEP 2

    Sieve the flour and cocoa into a large bowl, then stir in the egg yolks, honey, coffee, melted butter and both sugars. Whisk the egg whites until stiff peaks form, then fold into the cocoa mix.

  • STEP 3

    Spoon the mixture into the tin, half-filling each of the madeleine holes. Chill in the fridge for 1 hr.

  • STEP 4

    Bake for 7 mins if using a 24-hole mini madeleine tin, or for 10-12 mins if using a 12-hole tin. Remove from the oven and leave to cool.

  • STEP 5

    Melt the white chocolate in the microwave in short bursts, then drizzle over the madeleines.

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